Reading Yeastspotting always gives me inspirations and recipes which I have to try instantly. When I saw Natashyas Korni I was lost at the same Moment. It looks delicious and I fell in love with the name. And when I read the recipe I meet my favourites flaxseeds and millet. There was roasted soy beans in the list, too. And that was perfect because I bough some soy beans some time ago to make some breads with it.
But before I rushed in the kitchen to start baking, I had to make some adjustments in the recipe (like I always do ;-))
I saw barbecued bean burgers often in the last days. First I read a recipe in the organic magazine Schrot und Korn and the picture looked so delicious. Next Erin of Naturally Ella posted a recipe for Blackbean Burger. And now I had problem I could not decided which recipe I like most. Both had small details I like more in one recipe then in the other and the other way round. So I did what I always do in situations like this: I use both recipe as inspiration and create my own recipe.
The weather was bad last Saturday so we did no barbeque but bake the patties in a pan. That worked fine, too. I freeze the leftover patties so we can barbecue spontaneously when the weather is fine again. Continue reading
At the moment I am completely in love with bread with mixed preferments. And because I long for a simple whole wheat bread I decided to bake a bread with a whole wheat sourdough and with Pâte fermentée which I prepared with white flour.
I placed the dough seam side down in the breadform so when I placed the loaf in the oven the seam side was up, so the bread crust cracked open in an irregular pattern. That looks pretty and I don’t have to slash.
I send this recipe to Susans weekly Yeastspotting.
Its more then a year since we had the last PhD-Party. Thats more than enough time to collect new ideas for the Doctor cake. And its nearly one year ago that I saw this beautiful muffins with graduation cap decoration at Tastespotting.
And at this time I made a note for myself that for the next disputation I would bake this kind of muffins. And this week one of our colleagues got her PhD and it was time for party and and for graduation cap muffins.
I made some changes and decided to use small waffle cookies to create the caps. And preparing the caps was really simple. I dipped the round cookie in some molten chocolate, place it on the flat and square one, let dry a little bit, then turn them around and place some liquorice and a small chocolate lentils on the top. I prepare all of the caps at the weekend and stored them in the cookie jar (I also threaten the boyfriend that something really mean would happen to him if he eat one of them 😉 ). The evening before the party I bake the muffins using this recipe. After they cooled down I top them with some molten chocolate and place the caps on then. For transporting them to the lab I stored them in some tin jars and luckily all of them survived travelling with train fine. Continue reading
Last Weekend I saw a Mandelstuten – a sweet bread with almonds – at our local baker. But while I love to eat breakfast in the Café that belongs to the bakery, I nearly never buy bread there. I prefer to bake it at my own. But I make for my own: Bake Mandelstuten! And when I read the anouncement for 31. Bread baking day it felt as if Zorra from 1x umrühren bitte read my mind. The Theme she choose for the 3rd anniversary is Bread with nuts. Isn’t this perfect?
When I tried to decide which dough I should use as a basic for the Mandelstuten Paules post reminds me of the Hokkaido Milk Bread. This recipe use cream instead of oil or butter and I liked the idea to create a dough similar to the Milk bread. I included a preferment and add more cream to the dough and removed milk powder from the formula. And because the Mandelstuten at the bakery was braided and then baked in a bread pan so I braided my bread, too.
I planned to bake a special cake for my dad’s birthday. In Michaels Suas’ “Advanced Bread and Pastry” I found a recipe for a White Chocolate-Mousse Torte with raspberry filling. That sounded perfect for this hot and sunny Summer afternoon. The recipe sounds a little bit complicated but the sponge and the raspberry filling can be prepared in advance. And it is really helpful to have an empty dishwasher, so you can put away all the bowls you will need while preparing the torte.
When Zorra asked me to host 57. Blogevent I knew really soon that the topic would be “Food to take away”. I take always some lunch snack to work because I do not like the meals in our cafeteria. Most of the time it is a sandwich of homemade bread with cheese, lettuce and tomatoes, sometime its a leftover from last nights dinner. Rarely I prepare something more complicated at the weekend like little pizza snacks (I realize that I did not post them until yet!).
I love a nice picnic, too but we do this rather seldom. But now the rainy may has gone and June started with sunshine and warm weather. So its time to pack our picnic basket and find a nice spot outside!
I did not planed to post this recipe (I posted some similar recipes already) but the boyfriend praised this bread so much that I decided to write it down in case he asked me to bake it again.
For this bread I had to smuggle sunflower seeds in the house and to my surprise he did not find it in the pantry. But as soon as I opened the package he appeared in the kitchen and started to nibble the seeds. But at this time I had the amount I needed already weighed.
I used two preferments for this bread: Sourdough and Pâte fermentée which gave a lot of flavour to the bread while the soaked rolled oats and flax seeds made it nicely moist.